Best Weeknight Chicken Soup
This weeknight chicken soup is a staple in my kitchen. We all have that one recipe we know like the back of our hand, because it’s so easy (and so good) that preparing it’s like being on autopilot. This is mine: a go-to for those days when my mind needs the comfort of routine, and my body needs a healthy, nourishing meal.
I also keep this one in my ‘Thanksgiving Recipes’ file because it’s the perfect way to make use of leftover turkey.
Simple Soups For Dinner
I love soups because they’re a one-pot meal (easiest clean-up ever), and they come together very quickly while also developing lots of great flavors. Broth-based soups are typically low in fat, and are most often dairy free.
Weeknight Chicken Soup Recipe
- 1 Tablespoon olive oil
- ½ medium yellow onion, cut into small dice
- 3 carrots, peeled and cut into ¼ inch coins
- 2 celery stalks, cut into ¼ inch slices
- 2 garlic cloves, minced
- ½ teaspoon kosher salt
- 1 Tablespoon Italian seasoning
- 4 cups chicken or vegetable broth
- 1 cup warm water
- 1 14.5 oz. can, cannellini beans, drained and rinsed
- 2 shredded poached chicken breast
- 1 ½ teaspoons kosher salt
- Pinch of black pepper
- Heat a soup pot over medium heat.
- Once hot, add in oil, onion, carrots and celery.
- Sprinkle with kosher salt and sweat the vegetables until the onions become soft and translucent, about 2-3 minutes.
- Stir in garlic and cook until fragrant, about 1 minute.
- Pour in broth and water, add in chicken and beans, and season with salt and
- Stir to combine and reduce heat to a low simmer. Simmer for 10-15 minutes.